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Categories Beef Cary's Marinated Flank Steak
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Cary's Marinated Flank Steak

This steak has great flavor and a high entertainment value when it\'s sliced it up into very thin slices in front of your guests.

It's great for entertaining and it's also "eggselent" the day after, when it will make the best roast beast sandwich you have ever had.

We prepair several in advance and freeze them in the marinate (in zip lock bags) just in case someone drops by and we need to grill out.


1/2 tsp. basil
2 tbsp. brown sugar
1/3 cup dry burgandy - or other robust red wine
1 tsp. dry mustard
1.5 lbs. flank steak
1 tsp. garlic
1 dash Montreal Steak Seasoning
0.5 cups oil - we use canola
2 tsp. red wine vinegar
1/4 cup soy sauce


Mix all ingredients together and let the steak marinate over night in the fridge.

Drink the remaining wine...

Grill as you would any steak.

Cut in very thin diagonal slices.

I use either an electric knife or a really sharp Santoku to slice it into 1/8 to 3/16 inch thick slices. This steak will be jucy and will need to be cut on a bboard that will catch the liquids (which are great on rice, etc.)...

Serve warm marinade with steak.

1 1/2 lb flank Serves 4-5

Can use marinade up to two 1 1//2lb steaks - save one for later or cook two.

Notes:If you are careful in slicing, you can leave the steak looking unsliced which makes for a great presentation. There will invariably be thin areas of the steak that will get well done and can be eaten by those prefering brown beef. Others can select redder cuts. Let your guests know that they can select the desired level of doneness... We have served the slices on skewers. One slice skewered in and out 5 or 6 times like a snake. Stack them high on a plate at room temp for guests that just want a grilled snack at your party. It will make them wish they were invited to your house for a cookout.
Calories Per Serving:Price Per Serving:Good Flank not cheap
Number Of Servings:4-5Source:Cary the most excellent cook and wife
Vegetarian:NoTime To Prepare:10 min + 24 hrs
Date:Sun 16 May 2010 23:35:32 UTCViewed:4221 times
Author:Brad @ Lake Hartwell and Cary @ Lake HartwellEmail:
Rating:5,00 (3 votes)

recipe rating
1 (bad)5 5 (good)

DavidBrogrenComment added on: Tue 13 Jul 2010 21:03:59 UTC
pretty good marinade, but I was sorta looking for the temps and time on the egg... if you could give me a bit of help on that I would be appreciative...
BradComment added on: Mon 09 Aug 2010 15:52:01 UTC
I cook it at about 600 for 4 min, then flip for 4 min on the other side, if you start with a slice of meat that is about 1 inch thick and close to room temp (at least not cold)... That will give you some well done pieces on the thinner portion of the cut and some med rare on the thicker portions. This is lean meat and it tends to get tough if you over cook it.

I have also cooked it up above 700 for 2 min on side one then flip close the vents wait 6 min and you are done. I like the thicker parts done this way, but the thin edges can get a bit overcooked.

If you have some guests who like their steak well done, serve them from the thin sections...
BradComment added on: Mon 09 Aug 2010 15:54:04 UTC
Let me know how it goes...

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